BobD's profile page
Recipes
GINGER BERRY LEMONADE
By BobD
In a large saucepan over high heat, combine sugar and ginger with 8 cups water
- 12 SERVINGS
- 3 cups sugar
- 1 1/4 cups coarsely chopped fresh ginger
- 1 cup sliced fresh strawberries or raspberries, or a combination
- 4 cups fresh lemon juice (from about 32 lemons)
- Lemon slices for garnish
Apple Upside-Down Cake
By BobD
MAKE THE GLAZE: Preheat the oven to 350° and line the bottom of a 9-inch cake pan with parchment paper
- 4 tablespoons unsalted butter, softened
- 1/2 cup light brown sugar
- Pinch of salt
- 2 Golden Delicious apples-peeled, cored and cut into 1/2-inch wedges
- 1 1/2 cups all-purpose flour
- 1 cup sugar
- 1 1/2 teaspoons baking powder
- 1 teaspoon kosher salt
- 2 large eggs, beaten
- 1/2 cup milk
- 1 teaspoon pure vanilla extract
- 1 1/2 sticks unsalted butter, melted
- 1/4 cup confectioners' sugar
- 1 tablespoon milk
SALMON BURGERS w/GINGER & GARLIC
By BobD
Mash salmon and potato; mix in soy sauce, ginger and garlic
- 1 large (14.75 oz.) can salmon (pink or red), skin removed
- 1 medium potato, baked or boiled, peeled
- 2 tbsp. soy sauce
- 1 1/2 tsp. freshly grated ginger
- 2 garlic cloves, crushed
- 1/2 tsp. cracked black pepper
PARTRIDGE, PEAR & WILD MUSHROOM STRUDEL
By BobD
1. Bone partridge without skinning meat, but removing tendons from the legs
- 4 APP SERVINGS
- Partridge, Pear, and Wild Mushroom Strudel with Pear-Onion Chutney
- This thyme-scented pear-and-mushroom-flavored strudel is a glamorous way to serve 4 guests graciously from 1 bird.
- • 1 partridge, 10 to 12 ounces, giblets and neck removed
- • 4 to 5 tablespoons unsalted butter
- • 1 tablespoon minced onion
- • 2/3 cup chopped fresh chanterelles, hedgehogs, or other flavorful wild mushrooms, plus a few mushrooms, to garnish
- • 1 large firm green Bartlett pear, peeled, cored, and cut into 1/4 inch dice (about 2/3 cup dice)
- • 2 teaspoons chopped fresh thyme leaves
- • Pinch cayenne
- • 1 teaspoon salt or to taste
- • Freshly ground black pepper to taste
- • 4 sheets phyllo pastry, defrosted according to package directions, if frozen
- • Pear-Onion Chutney (recipe follows)
- • 1/2 cup Quick Game Bird Demi-Glace (below)
- • 2 to 3 ounces mixed field greens
- • 1 teaspoon raspberry vinegar
- • 1 tablespoon extra-virgin olive oil
- Tangy chutney mirrors the strudel’s flavors, and lightly dressed mixed greens finish the plate. Use firm pears so the fruit does not fall apart. Assemble the strudels ahead of time, then bake just bef
GRILLED CREOLE WILD BOAR TENDERS w/GRITS
By BobD
1. Place cubes of boar between 2 layers of plastic wrap and gently pound to ¼-inch thick
- 6 SERVINGS
- Grilled Creole Wild Boar Tenderloins with Garlic-Cheddar Cheese Grits
- • 21/2 to 3 pounds wild boar tenderloin, well trimmed, and cut crosswise into 11/2-inch slices
- • 2 tablespoons grated onion
- • 1 tablespoon sweet paprika
- • 1 teaspoon minced garlic
- • 1/2 teaspoon each dried thyme, dried basil, dried oregano, and dry mustard
- • 1/4 teaspoon cayenne
- • 11/4 cups duck and veal demi-glace
- • 4 tablespoons unsalted butter
- • 2 large red onions cut crosswise into 1/2-inch slices
- • 4 to 6 tablespoons peanut oil
- • Kosher or coarse salt and freshly ground black pepper to taste
- Serve it atop creamy grits and sliced grilled tomatoes.
Italian-Sausage Burgers with Garlicky Spinach
By BobD
In a large skillet, bring 1/4 inch of water to a boil
- 10 ounces baby spinach
- 2 tablespoons extra-virgin olive oil, plus more for brushing
- 2 garlic cloves, minced
- 1 teaspoon anchovy paste (optional)
- Salt
- 1 pound sweet or hot Italian sausages (or a combination of both), casings removed
- 4 slices of provolone cheese
- 1/4 cup sun-dried-tomato pesto
- 4 round ciabatta rolls, split and toasted
TROUT CAVIAR & SALMON BLINI TORTES
By BobD
MAKE BLINI: Whisk together dry ingredients in a bowl
- MAKE EGG SALAD:
- 2 SERVINGS
- FOR EGG SALAD
- 1 hard-boiled large egg, finely chopped
- 2 tablespoons sour cream
- 1 tablespoon finely chopped chives
- FOR BLINI
- 2 tablespoons buckwheat flour
- 3 tablespoons all-purpose flour
- 1 teaspoon sugar
- 1/8 teaspoon baking soda
- 1/8 teaspoon salt
- 1/4 cup whole milk
- 1 large egg, separated
- 1/2 stick unsalted butter, melted and cooled, divided
- FOR FILLING
- 1/4 lb thinly sliced smoked salmon at room temperature
- 2 oz trout caviar, such as rainbow trout caviar*, or salmon roe
- GARNISH: sour cream; chopped chives
- Stir together all ingredients and a pinch of salt.
RADICCHIO SALAD w/ZUCCHINI PICKLES
By BobD
1. Place the zucchini in a heat-proof, lidded container
- 1 zucchini, cut into 1/16-inch slices
- 1 cup white wine vinegar
- 1/4 cup sugar
- Kosher salt and freshly ground pepper
- 1 tablespoon turmeric
- 1/4 cup yellow mustard seeds
- 2 cups red wine vinegar
- 4 garlic cloves, peeled
- 2 rosemary sprigs
- 1 medium red onion, quartered
- 4 heads radicchio, coarsely chopped
- 1/4 cup mint leaves
- 1/4 cup flat-leaf parsley leaves
- 1/2 cup extra-virgin olive oil
- 2 cups shaved Parmigiano-Reggiano (about 8 ounces)
- 15 Castelvetrano olives, pitted
Mango Margarita
By BobD
Spread the chile powder in a dish
- 1 cup ice
- 1 lime wedge
- 3 ounces silver tequila
- 1 small mango—peeled, pitted and coarsely chopped (3 ounces)
- 1 1/2 ounces fresh lime juice
- 1 tablespoon chile powder, such as Tajin (see Note)
- 2 ounces orange liqueur
- 1 1/2 ounces agave nectar
- 3 ounces grapefruit soda
PISTACHIO CREME ANGLAISE
By BobD
Finely grind pistachios in a food processor
- YIELD 1-1/2 CUPS
- 1/3 cup shelled pistachios (1 3/4 oz)
- 1 cup heavy cream
- 1/3 cup sugar
- 3 large egg yolks, lightly beaten